Wow, having a really amazing summer is apparently NOT good for a blog.
Posts are becoming less and less frequent as the summer rages on. June and July have been such a blur. Sleep? What’s sleep? I kind of forget. I clearly have been having WAY too much fun, and beach days, drive-in nights, lots of beer and 10 hour shifts at the pool have made it nearly impossible to sit down and document my recent recipes. Added to the fact that my apartment is hot as hell, I’ve got no AC and I hardly even want to turn my stove on, and you’ve got yourself a whole lot of excuses for not being able to pin down any time to sit in my underwear and attempt to type away on my laptop.
Can you blame me?
I’ve also had zero appetite for anything other than water or smoothies recently, too. Being in the hot sun or my hot apartment all day doesn’t exactly fire up my taste buds. All I’ve been wanting is liquefied meals or just something to stave off dehydration.
This salad though, IS super refreshing. And easy to eat in your bikini…or your underwear. Or in an un-airconditioned apartment. I’m also big on having fresh fruit in as many dishes as possible, since the season is so superb right now. Plus, it doesn’t require much cooking and that makes me a happy camper.
Hope you are all enjoying your summer as much as me 🙂
Oh, and for all you local Boston herbies, make sure to check me out at the Whole Foods in Medford on July 24th!
PEACH & ARUGULA COUS COUS SALAD
3 cups cooked Israeli cous cous
1 1/2 cups cooked whole wheat cous cous
5 cups arugula
2-3 peaches, peeled and sliced
1 1/2 cups chopped walnuts
1/3 cup lemon juice
1/3 cup olive oil
1 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp sea salt
1/2 tsp black pepper
- Toss together both cous cous, arugula, walnuts and peaches
- Whisk together lemon juice, olive oil, apple cider vinegar, mustard, salt and pepper
- Pour over cous cous and serve immediately
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